Salmon Stuffing Rolls
- Salmon Filets that are long enough and thin enough to roll up
- Thanksgiving stuffing
- One Lemon
- Pam cooking spray
- Olive oil
- Aluminum foil
- Optional: replacing some of the olive oil with butter
Level of difficulty Average
Cost Average budget
Prepare stuffing. Put a blob of stuffing near the end of the salmon filet and roll it up. Take care to ensure that the salmon is entirely near the outside of the roll. so that it bakes evenly. Fasten the roll shut with toothpicks.
Spray a baking dish with Pam. Place the salmon rolls on the baking dish. Brush or rub olive oil on salmon to keep it moist. Slice lemon and place the lemon slices on the baking dish as well. Cover with aluminum foil. Bake at 350 degrees until the salmon is cooked.
These can be full size for an entree or mini for an appetizer. Choose your type of stuffing so it goes with the salmon.
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These fun Tropical Salmon Sushi Cups make the perfect warm-weather appetizer!
- 1/2 cup rice vinegar
- 2 tbsp sugar
- 2 cups cooked sushi rice
- 1 cup soy sauce
- 1/4 cup chopped cilantro
- 2 tbsp seasame oil
- 1 tsp chili paste
- 1 mango, diced
- 1 avocado, diced
- 1 lb salmon, diced
- Combine the rice vinegar and sugar.
- Stir though the cooked sushi rice, and with wet hands, shape into balls.
- Press the balls into ramekins lined with parchment paper, and press the rice up the sides of the ramekins into cup shapes.
- Refrigerate for 15 minutes.
- In the meantime, combine the soy sauce, cilantro, sesame oil, chili paste and salt in a bowl.
- Combine the mango, avocado and salmon.
- Pour the soy mixture over the salmon mixture, and stir through until evenly coated.
- Remove the rice cups from the refrigerator, and peel off the parchment paper.
- Distribute the salmon mixture between the rice cups.
- Garnish, serve and enjoy!